Get ready for the ultimate summer side dish with mouthwatering Red Potato Salad with Dill. It's packed with the perfect blend of tender red potatoes, zesty dill, and a flavorful creamy dressing.
Try this healthier spin on potato salad with a few simple swaps like Greek yogurt and fresh herbs.
Backyard barbecues and potluck picnics are the name of the game come summertime. This refreshing and vibrant salad will gladly saddle up to anything you throw on the grill and is easy to make ahead of time.
This was inspired by my sour cream potato salad, and pairs well with old fashioned baked beans and pulled pork sliders.
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Ingredients
Be sure to check your pantry and fridge before heading to the grocery store to shop. Here's what you'll need.
- red potatoes - these work because they're a waxier potato and they don't need to be peeled. Winning!
- mayonnaise - a tried and true potato salad classic.
- plain non-fat Greek yogurt - this helps cut some of the fat from the mayo and give the salad body.
- red onion - a nice pop of color.
- Dijon mustard
- fresh dill - this has a slightly grassy undertone that adds some brightness. undertone
- fresh parsley - adds color and a clean, fresh taste.
See recipe card for quantities.
How to Make Red Potato Salad with Dill
It's super easy to make this red potato salad recipe.
Cook the potatoes in salted water until fork-tender but still firm. Drain and put them back in the pot to dry.
Make the dressing: Combine the mayonnaise, Greek yogurt, red onion, Dijon mustard, and fresh herbs in a bowl. Use a spoon or spatula to mix until combined.
I like to reserve a little bit of the fresh herbs to sprinkle over the top.
Place the drained potatoes in a large bowl. Add ¾ of the dressing and use a spatula to fold into the potatoes.
Add remaining dressing if needed.
Garnish with additional herbs. Chill for at least two hours or overnight.
Tip: Cut the potatoes into the same size pieces to help them cook evenly. No one wants a crunchy potato!
Substitutions
Did you forget an ingredient at the grocery store? Here are some fill-in ideas for you.
- Dill and parsley - fresh dill and parsley are lovely in this recipe, but if you don't have them you can substitute a teaspoon of dried dill and parsley in their place.
- Greek yogurt - a full fat version or even regular plain yogurt may be used in its place.
- Dijon mustard - substitute regular prepared yellow mustard if needed.
Variations
Do you like to put your own spin on recipes? Here are some ideas for you!
- Add ins - based on your family's preference you can add sliced hard boiled eggs, cooked bacon, pickle relish (dill would be great) or chopped celery.
See this vinegar based Bavarian potato salad recipe for a fun change of pace.
Storage
Store the leftovers in an airtight container for 2-3 days, refrigerated.
This salad does not freeze well.
Make ahead tip
This recipe can be made up to a day in advance. If making further in advance, cook the potatoes and make the dressing but keep them separate until a few hours before serving.
FAQ
I really like cutting the potatoes before simmering them for two reasons. First, they're able to absorb some of the flavor from the salted water. Second, they cook faster which is a bonus!
You can peel them if you'd like but it's not necessary if you're using a waxier potato like red potatoes or even a Yukon gold. Plus, the potato skins actually have some nutrients in them.
Potato salad will keep in the refrigerator, covered for up to three days. Make sure you're not eating off the spoon you serve it with to avoid contamination.
Get ready to savor every forkful of this irresistible red potato salad with dill and parlsey!
Related
Looking for other side dish recipes like this? Try these:
Pairing
These are my favorite dishes to serve with red potato salad with dill:
Red Potato Salad with Dill
Ingredients
- 3 pounds red potatoes cut into 1" pieces
- ¾ cup mayonnaise
- ¾ cup plain non-fat Greek yogurt
- ½ red onion diced
- 3 Tablespoons Dijon mustard
- ¼ cup fresh dill chopped
- ¼ cup fresh parsley chopped
Instructions
- Wash potatoes and cut into 1 inch pieces. Add the potatoes to a large pot of cold water. Season well with salt. Bring to a boil on high heat, then reduce to a simmer. Cook until the potatoes are just fork tender, about 15-20 minutes. Drain and return to the pot. Allow to cool to lukewarm.
- In a medium sized bowl, make the dressing. Add the mayo, Greek yogurt, red onion, Dijon, dill weed and parsley. Stir to combine completely.
- Transfer the potatoes to a large bowl. When potatoes are no longer hot but still warm, add the dressing and toss to coat.
- Top with additional dill and fresh parsley if you like.
- Chill for at least 2 hours or for best taste, overnight.
Notes
Substitutions
Did you forget an ingredient at the grocery store? Here are some fill-in ideas for you.- Dill and parsley - fresh dill and parsley are lovely in this recipe, but if you don't have them you can substitute a teaspoon of dried dill and parsley in their place.
- Greek yogurt - a full fat version or even regular plain yogurt may be used in its place.
- Dijon mustard - substitute regular prepared yellow mustard if needed.
Nutrition
This Farm Girl Cooks is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
